Makes 2 pizzas
1 pound fresh pizza dough (I used whole wheat)
4-5 tablespoons Pomegranate-Cumin dressing
1 cup coarsely grated Fontina cheese
Mixed greens or arugula
2 grilled sausages, sliced 1/4-inch thick
6-8 figs, quartered
2 thin red onion slices, rings separated
Crumbled feta or goat cheese (optional)
Preheat a barbecue or grill pan over medium high heat. Halve the dough and roll each round into desired thinness. Brush the tops of the dough with some of the dressing.
Grill pizzas, seasoned side down until golden brown on the
bottom, about 4 minutes. Turn the pizzas over. Top with the Fontina,
greens, sausages, figs and red onion slices. Drizzle with more dressing.
Cover and grill until the Fontina melts, about another 4 minutes. Top
with feta or goat cheese if desired and cook for another minute or until
the cheese softens.